Preparation

For Dough:

Mix 1/4 cup warm water, yeast, and pinch of sugar in small bowl. Let stand until foamy, about 8 minutes. Using electric mixer, beat remaining sugar, butter, milk powder, and salt in large bowl until well blended. Beat in eggs 1 at a time. Mix in remaining 3/4 cup warm water and yeast mixture, then 3 cups flour, 1 cup at a time. Using rubber spatula, mix in 1 cup flour, scraping down sides of bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup flour onto work surface and knead until smooth and elastic, adding more flour if sticky, about 8 minutes.

Butter another large bowl. Add dough; turn to coat. Cover bowl with plastic wrap and let dough rise in warm area until doubled, about 2 1/2 hours.

Punch down dough. Divide dough in half. Roll each dough piece out on floured work surface to 12x9-inch rectangle. Brush any excess flour off dough. Spread remaining butter over dough rectangles, dividing equally. Mix 4 teaspoons sugar and cinnamon in small bowl. Sprinkle cinnamon sugar over rectangles. Starting at 1 long side, tightly roll up each rectangle into log. Cut each log into 12 rounds. Place 12 rounds, cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap. (Can be made 1 day ahead; refrigerate.) Let buns rise in warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated).

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Reviews

I made them for a Church Function and they got rave reviews.
Recipe Changes: At the same time I added the pecans, I also added raisins which had been slightly boiled in orange juice . Left out the corn syrup (because I didn't have any and store was closed). I also added about a teaspoon of real vanilla. YUMMMMM!!!!

Divine! First, if you don't know Circa 1886, you should. It is one of the best restaurants in Charleston, SC behind Wentworth Mansion and they serve up a wonderful breakfast to guests, these included. From reading prior reviews some cooks have had issue with items here or there, but try again and you shall be rewarded. Come on folks, these are some the most highly requested sticky buns served by an acclaimed restaurant and now, from the warmth of your home thanks to this recipe post; I only wish this recipe was my secret. Make as is, share the other pan with friends and family and you will receive high praise just as I have! I previously made for Christmas morning and I am now working another batch for Easter.

Whatever you do, DO NOT make this glaze! It turns into some kind of lava on the bottom of the pan. Plain light corn syrup is MUCH easier and MUCH better!
The dough was okay but the directions are misleading. You need to mix in about 4 cups or flour before you try to knead it. Also, at least double the cinnamon and sugar.
I would not make this recipe again.

This recipe makes great sticky buns! Don't pull them out of the oven too soon, though. I did, after seeing how dark they were getting and worrying they were burning. They will turn a dark color before they're finished, but they won't taste burned.

My favorite recipe for Sticky Buns.
It makes a difference if you
refrigerate the dough overnight, it
becomes richer and has a nicer
texture.
I have an issue with the way the
recipe was written, though.
Directions are a bit unclear on a
few points.
Next time I will make extra glaze,
cook it down a bit and pour it over
the finished buns.

oops! My review was actually supposed to be for THESE sticky buns... who would have thought there were 2 Ultimate Sticky Buns on this site? http://www.epicurious.com/recipes/food/reviews/The-Ultimate-Sticky-Buns-395092?which=reviewRecipeLink&editReview=true

These buns were RIGHTEOUS! I LOVED them. Talk about divine. They are very rich and definitely have way to much butter for the nutritionally conscious, but they are spectacular and will only be reserved for special occasions like Easter and Christmas. YOU GOTTA MAKE THESE just as they are written!

FANTASTIC! For the glaze, I used closer to 1/2c honey and 1/4c pure maple syrup (no corn syrup). I omitted the water and brought all the ingredients to a boil over medium heat for about 60 seconds. I saved about 1c of the glaze to brush on the tops of the sticky buns before inverting them onto a plate. I used standard cake pans, and the glaze boiled over and started a little fire in the oven... NBD. This is my new go to recipe for sticky buns.

Best Stickies ever! Made these yesterday and refrigerated overnight before the 2nd rising. I substituted bread flour. Also, per other reviews I reserved 1/2 the glaze for after (cooked it in the microwave before drizzling), substituted half of honey with corn syrup (I used light). These were absolute perfection! Texture, visual appearance were spot on and they were oh so gooey. A dry, crunchy sticky bun is, well, not a sticky bun. Next time I will do everything the same but add more cinnamon.

These are
A-MAZE-ING!I did
however make some
changes: I didn't
let the stickies
proof the second
time, I just piled
them into the pan
and threw them in
the oven. This
yields a smaller
more doughy bun,
which I tend to
like. I also
substituted light
corn syrup since I
didn't have the
dark, and only baked
for 23-25 min. at
350, per other
reviews. I also did 9 tsp sugar and 5 tsp cinnamon for inside the buns. I put all of this into a shaker for easier application.
I did use half the
glaze in the bottom
of the pan, but next
time I think I will
use 1/4 of the batch
of glaze in each pan
and then use the
other 1/2 to top the
stickies with at the
end so they are
extra gooey, as they
absorb the glaze
while they are
baking.
These are just out
of the oven and I've
already had two...
hope there are some
left for the
boyfriend later on!
: )

I have made these sticky buns twice, and both times they have been delicious!
The second time I made these, I prepared them a week ahead and froze them before the second rising. I left the buns out overnight (about 9 hours) and then baked them. They seemed to brown too quickly on 375, so for the second batch I baked them at 350 for about 30 minutes.
If I make these ahead of time again, I might reduce the amount of glaze that goes in the pan and add more later because lots of the glaze was absorbed into the dough.. but they were still tasty!

These Sticky Buns were like the ones I used to
eat when I was young. Finally I found this
fabulous recipe. Not only was it delicious but it
was very forgiving of being proofed several extra
times due to refrigeration and forgetting to add
the chopped pecans into the roll. I followed the
reviewers' suggestions and substituted maple
syrup for corn syrup and went a bit light on the
honey. Also I added 3/4 cup of chopped pecans
to be spread on top of the butter and cinnamon
and sugar. I made the first batch with parchment
paper in my popover pan since that was how the
ones had been made so many years ago. They
were delicious even though they were burned (30
minutes at 375º per the recipe). Otherwise they
were identical with my memory including the
hardened outer crust (which I had never cared
for). I used a 2" deep
casserole dish for my 2nd batch without any
parchment paper. After I proofed the rolls, I
realized I had omitted the chopped pecans so I
unrolled each bun, added the pecans, rerolled them
and proofed them again. This time I cooked the
buns for 23 minutes and they were perfect. There
was no need for parchment as long as they were
removed from the pan while still hot. Once I
moved a few buns to make some room, I turned
the rest upside down in the baking pan to spread
the glaze all over the rolls, which softened the
outer crust. Then I moved them to the serving
plate and spooned all the remaining glaze from the bottom
of
the pan onto the buns, and pushed the pecan
halves onto the tops. Definitely 4 stars, will make
for other special occasions.

We thought these were amazing. We
really had to control ourselves. I did
make extra glaze, so decadent, and
added orange-flavored cranberries in
the filling to the second pan.
Inspiration for the holidays.I froze
the second pan, no problem. I am
considering making and freezing
individual portions.

I am single and, not wanting to have to consume 15 rolls at one time, I wanted to see if I could freeze the dough after the first rising was completed, and then bake them one at a time when I was in the mood for having one. So, after the first rising, I rolled out the dough, spread on the glaze, rolled the dough back and cut each roll into 12, 2 inch rolls. I then placed each roll in a muffin tin and placed it in the freezer. When I want a freshly baked sticky bun now, the night before I take one of the rolls out of the muffin tin and place it in a small glass Pyrex dish with a little glaze in the bottom. Then turn on the oven to 375 and bake the roll for approximately 20 minutes. It works great! I can consume them at my leisure and not have to worry about how to eat them all at once!

Oh. My. Goodness. These are
delicious and easy. I made these for
an Easter brunch and they got rave
reviews. I used the rapid-rise yeast
(1 Tbs. + 2 tsp) and stuck to the
rest of the dough recipe. Mine never
doubled despite a 3 hr. wait and a
perfect environment (sliiiightly
warm the oven then turn off). Like
others (thanks, reviewers) I used
less honey (maybe 1/8 C.), sprinkled
chopped pecans into the rolls before
rolling 'em up, did 2 Tbs. of
cinnamon (that's 6 tsp.) and 3 Tbs.
of sugar (white, but was tempted to
use brown?) and used a half-stick of
butter on each rectangle (increasing
the butter by 1/4 C.). I kept the
glaze amounts the same (excluding
the honey, just used more corn
syrup) and it was plenty. I used two
glass 9x13 pans and they baked,
convection, at 350 for 23 min. I
didn't turn them out of the pan
(already too many dishes to wash on
Easter!) and after they cooled they
WERE hard to get out. I made them
the night before, stuck the pans in
the 'fridge and pulled them out 3
hrs. before baking (they transport
beautifully unbaked, btw). My yeast
may have been a bit "mature," but
they never got hugely puffy. It
didn't matter; they were fabulous!

Someone asked for a good place to raise their sticky bun dough. Heat up a cup of water in the microwave and leave it in there. Then place the buns in there to proof (with the door shut). It makes a perfect proofing environment.

I did one batch with raisins, and the other with pecans, Also scattered raisins in with the cinnamon sugar. I did have some of the glaze bubble out of the pans, but that was likely due to the height being less than two inches. I'll either go 8x13 next time, or place a tray with water below the rack.

These are the Zion Lodge Coffee Bar
Sticky Buns. Follow recipe exactly --
except divide the glaze between 24
well-buttered muffin cups. Place 1
inch slices of the filled dough in
each cup. Cover and refrigerate over
night. Remove from cooler in the
morning, let warm up and finish
rising. (about 45 minutes). Bake at
350 for about 12 minutes in a
convection oven, 15 minutes normal
oven. Invert immediately on removal
from the oven on a sheet pan. Serve
warm.
From the horse's (baker's!) mouth!
Best Sticky Buns un the world!

Great recipe and well worth the effort. I followed it to the T but due to a silly mistake added too much water so had to add a lot more flour. This didn't affect the recipe, fortunately -- the dough rose beautifully and rolled out beautifully. The buns had great texture and were oooh so yummy. A keeper!

These were time consuming due to the waiting time for rising, but otherwise very easy to make and well worth it. The only problem I had was with the sticky topping sticking to the pan when I inverted it. I recommend greasing your pan extra-well and inverting the buns immediately after they come out of the oven, letting the pan sit inverted on the buns for 3-5 mins before lifting it off completely.

Yes, they're a lot of work if you are trying to do
them in a short period of time, but here's a tip .
. . you can actually FREEZE them before the
second rising and bake them days later (at least
you can using instant yeast -- see my previous
review below). I put the sliced buns over the
toffee/pecan layer in parchment-lined pans (12
buns for each 9X13 pan), froze them uncovered
until solid, then transferred them (still in the
paper) into 9X13 lidded plastic containers (you
could also wrap them in foil). Take them out the
night before you want to serve them, put them
back in a baking pan, with the parchment paper
of course, cover loosely with plastic wrap and
bring to room temperature overnight. Let them
rise in a warm spot in the morning if necessary,
then bake as usual. NOTE: They will not rise as
much in the pan this way, but don't despair --
they will puff up like crazy when you bake them,
and you can't tell the difference. Good luck!